Eisbein
Boiled Pork Hock with Sauerkraut (no pea puree)
Yes, with a tweak: request no pea puree (Erbsenpüree) and no potatoes (Kartoffeln). About 10g net carbs per serving, on the higher side for German food, so watch the portion.
What it is
A cured and boiled (or sometimes grilled) pork hock or knuckle, known for its incredibly tender meat and gelatinous, fatty skin. Traditionally served with sauerkraut and a starchy pea puree or potatoes. The pea puree and potatoes must be avoided.
Key ingredients
Cured pork hock, bay leaves, peppercorns, juniper berries (for boiling), sauerkraut, cooking liquid.
How to make it keto
Request no pea puree (Erbsenpüree) and no potatoes (Kartoffeln). Confirm that the sauerkraut is prepared without added sugar (ohne Zucker).
Watch out for
Pea puree is a very high-carb side dish. Sugar is sometimes added to sauerkraut. Ensure no high-carb sauces or garnishes are included.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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